Sour Cream Coffee Cake Muffins
These sour cream muffins are made with simple ingredients and taste just like comfort food.
Ingredients
Cinnamon and Sugar Mixture:
- 1-1/2 teaspoons ground cinnamon for the topping and inside layer
- 3/4 cup granulated sugar for the topping and inside layer
For the Muffin Pan (Can use paper liners instead)
- 2 tablespoons softened butter to grease the muffin pan (optional, can grease pan or use paper liners instead)
Batter:
- 3/4 cup (1-1/2 sticks) softened butter (salted)
- 1-1/4 cup granulated sugar for the batter
- 3 eggs
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1-1/2 cups regular sour cream (not the low or fat free type)
Equipment
- Muffin pan
- Paper liners (optional) instead a muffin pan greased with butter can be used
Instructions
Preparation:
- Heat the oven to 350 degrees F.
- If Baking the Muffins Without Paper Liners: Generously grease the bottom and all sides of the muffin pan cavities with softened butter. Set aside
- If Baking the Muffins With Paper Liners: Add paper liners to a muffin pan and set aside.
- For the Cinnamon and Sugar Mixture: To a small bowl, add cinnamon and sugar. Mix together until blended and set aside.
Batter:
- In a large mixing bowl, add softened butter and sugar. Beat until light and fluffy.
- To the bowl, add flour, sour cream, eggs, baking soda, baking powder, and vanilla extract. Beat on a low speed until blended. Then beat for another 3 minutes.
Add Batter to Muffin Pan:
- Add batter to the greased, or paper-lined muffin pan...fill each cavity halfway full.
- Top the batter generously with a layer of the cinnamon and sugar mixture.
- Next, add another layer of batter for each muffin. And top the batter with the remaining cinnamon and sugar mixture.
Bake:
- Bake in a preheated oven (at 350 degrees F.) until the inside of each muffin is still slightly moist (about 27 minutes).Use a toothpick to test the middle of a muffin; if the toothpick comes out with a small amount of moist cake on it then remove it from the oven to cool.These muffins are best when baked so that the middle of the muffin is as moist as possible otherwise they tend to dry out.
Cool:
- Let the muffins cool.
- When the muffins are cool enough to handle, carefully remove them from the muffin pan.
Serve:
- Serve slightly warm (optional) with softened butter or just as they are.
Notes
TIPS:
- About Baking the Muffins - Use a toothpick to test the middle of a muffin; if the toothpick comes out with a small amount of moist cake on it then remove it from the oven to cool.
- These muffins are best when baked just enough so that the middle of the muffin is as moist as possible, otherwise they tend to dry out.